Roast Pork Loin with Caramelized Persimmons and Onions

Roast Pork Loin with Caramelized Persimmons and Onions
Roast Pork Loin with Caramelized Persimmons and Onions	 | http://saltandwind.com This season we're hedging our holiday feast bets on this Roast Pork Loin with Caramelized Persimmons and Onions and we think you should too. It's easier...
Skill
Course
Cuisine
Ingredients
11
Hands-On Time
20 minutes
Total Time
4 hours, 40 minutes
Yield
-
Servings
8 to 10
Roast Pork Loin with Caramelized Persimmons and Onions	 | http://saltandwind.com
Skill
Beginner
Course
Main
Cuisine
American
Ingredients
11
Hands-On Time
20 minutes
Total Time
4 hours, 40 minutes
Yield
-
Servings
8 to 10
Diet
Dairy-Free, Gluten-Free
Roast Pork Loin with Caramelized Persimmons and Onions	 | http://saltandwind.com

This season we're hedging our holiday feast bets on this Roast Pork Loin with Caramelized Persimmons and Onions and we think you should too. It's easier to put together than a crown roast, more interesting than another turkey, and puts the spotlight on one of our all-time favorite fall flavors: persimmons!

Ingredients

  • 3 pound pork loin roast

    with a 1/4-inch fat cap

  • 4 cups cold water
  • 3 tablespoons kosher salt
  • 3 tablespoons packed light brown sugar
  • 5 black peppercorns

    crushed

  • 5 torn fresh sage leaves

    plus 15 more for roast

  • 3 large red onions

    papers removed,and cut into  6 wedges with root entact

  • 3 large ripe Fuyu persimmons

    peeled and cut into 8 wedges

  • 1/2 cup apricot jam
  • 1/4 cup white wine vinegar
  • 1/4 teaspoon crushed red pepper flakes

Instructions

In a small saucepan over high heat bring 1 cup of water, salt, sugar, peppercorn, and sage to a boil. Remove the brine from the heat and allow to cool for 10 minutes. In a large ziplock pour in 3 cups of cold water and add the brine mixture and pork loin. Allow to marinate overnight or for 24 hours.

Heat the oven to 425°F. Remove the pork loin from the brine and pat dry and allow to rest for 15 to 20 minutes to bring to room temperature. In a medium bowl, toss the onions and persimmons with 2 tablespoons olive oil and season with salt and pepper. Rub on 1 teaspoon of olive oil all over the pork. Season with black pepper. Place pork roast in the center of a a rimmed baking sheet and scatter the persimmons, onions, and sage around the roast. 

Place 5 sage leaves on top of the roast. Cook for 35 to 40 minutes, or until the pork reaches an internal temperature of 125°F. Remove from oven and transfer pork to a cutting board. Tent with foil and allow to rest for 15 minutes. Transfer the persimmons and onions to a platter and make the apricot sauce.

In a small saucepan over medium high combine apricot preserves, vinegar, and chile flakes. Reduce and simmer for 5 minutes or until slightly thickened. Transfer to a serving bowl. Thinly slice pork and serve with a few pieces of onion and persimmon on the side and drizzle over apricot sauce.

Footnotes

Photo by Robin Jolin // Food Styling by Lillian Kang

http://saltandwind.com/recipes/252-pork-loin-caramelized-persimmon-and-onions-recipe

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